Brisket Chopped Cheese Recipe

Thinly slice or roughly chop the chilled cooked brisket into 1/4-inch pieces. Pat dry lightly with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper and toss to distribute.

Heat a large heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the brisket to the pan in a single layer. Let sear undisturbed for 30–45 seconds to develop color, then press down with a spatula and begin chopping the meat against the pan with two spatulas or a spatula and fork. Continue chopping and turning so the brisket pieces get small (about 1/4 inch) and develop some crisped edges, about 3–5 minutes total.

If bits begin to stick excessively, add a splash of water or another teaspoon of oil. Taste and adjust seasoning if needed. Remove the brisket to the side of the pan or keep it on the hottest part of the griddle while you prepare the onions.

While the pan is still warm, push the brisket to one side and reduce heat to medium-low. Add 1 tablespoon unsalted butter and 1/2 tablespoon olive oil to the cleared space.

Add the thinly sliced onion and spread into an even layer. Sprinkle 1/4 tsp sugar and 1/8 tsp kosher salt over the onion. Cook undisturbed for 2–3 minutes, then stir and continue to cook, stirring every 1–2 minutes, until the onions are deeply golden and soft, 12–18 minutes. If the pan gets too dry or the onions begin to brown too quickly, add up to 1 tablespoon water to deglaze and lower the temperature.

When onions are deeply caramelized, mix them into the chopped brisket in the pan so flavors combine. Keep mixture warm over low heat.

While the onions caramelize, prepare the spread: in a small bowl combine 1/4 cup mayonnaise, 1/2 tsp minced chipotle in adobo, 1/2 tsp smoked paprika, 1/2 tsp yellow mustard, 1/2 tsp apple cider vinegar, 1/4 tsp honey and 1/8 tsp black pepper. Whisk until smooth and taste; adjust smoked heat and salt as desired.

Butter the cut faces of the roll with 1/2 tablespoon softened butter. Heat a clean skillet over medium and toast the roll, buttered side down, until golden and crisp, about 1–2 minutes. If desired, toast both cut faces briefly.

Return the skillet to medium-high. Push the brisket–onion mixture to one side and place the two American cheese slices on the cleared hot spot to melt slightly (or lay the cheese directly over the brisket mixture and cover with a lid for 30–60 seconds to melt).

Fold or scrape the melted cheese into the chopped brisket so it becomes evenly distributed and coats the meat. Remove from heat.

Spread about 1–2 tablespoons of the smokehouse spread evenly on both cut sides of the toasted roll. Pile the cheesy brisket and caramelized onions onto the bottom half of the roll, pressing gently. Add pickled jalapeños or dill pickle slices if using.

Close the sandwich, press lightly, slice in half if desired, and serve immediately while hot.